Candied Bacon Ice Cream Recipe

Bacon Ice Cream

Who doesn’t like bacon and eggs?

Ok, maybe vegans. And folks who are kosher. And people who don’t eat eggs. Or those who don’t like bacon. But I’m not sure that’s possible. (I have a great bacon joke, but it’s not ‘pc’, so I’d better keep it to myself.)

I’m a big fan of both bacon and the beautiful, bright-orange yolked eggs we get in France, so why confine them to breakfast? I was pretty sure Candied Bacon Ice Cream would work. I mean, it’s got salt. It’s got smoke. So why not candy it? Inspired by Michael Ruhlman, l wanted to see what would happened when they all got together.

Candied Bacon

Candying the bacon was a hoot. Being in an experimental mood, I tried everything from agave nectar to maple syrup to dark raw cassonade sugar.

I lined up five strips and baked them off.

prebaked bacon

Surprisingly, the best results I had was using regular light brown sugar. The agave nectar I painted on, as well as the maple syrup—which I had impossibly-hopeful hopes for—just slid right off. I suppose I could’ve reduced maple syrup to a thick glaze before brushing it on, but I’m down to the last quarter of the bottle I brought back from the Greenmarket in New York.

And as much as I love you all, I don’t love you more than maple syrup.

postbaked bacon

Still, for flavor and crisp-itude, the light brown sugar won hands-down and baked to a firm, shiny-sweet glaze. Of course, individual ovens vary and although I asked my charcutier to cut my bacon on the moderately-thick side (around ¼-inch or ½ centimeter)—if yours is thinner or thicker, keep an eye on it in the oven. American bacon tends to throw off lots of fat, so you might want to bake it on a rack.

(Someone came over to write a story about my kitchen last week and was a bit surprised I didn’t have a microwave. Unfortunately it came down to a space-issue an the monster espresso machine won out. So I candied my bacon the old-fashioned way.)

As I was scooping the ice cream out of the machine and tossing in the bits of candied bacon, getting ready to lick the spatula (hey, pipe down…no one was looking…) I had a last-minute thought that dusting of ground cinnamon would be nice, so I added it. I tend to be pretty restrained when using cinnamon around here since if I offer a taste of something with more than a very light dusting of it to French friends, they have a hard time getting past the cinnamon and I can’t get an accurate evaluation from them.

They do like cinnamon, just not in the vast quantities we American like to shovel in. So I wanted it to be subtle and not off-putting, but present. Aren’t I good at pleasing everyone? Très ‘pc’.

My final test was when I brought a small container of this to my butcher to see what he thought. I didn’t tell him what it was and he took a bite. I waited. He tasted. The priceless look on his face!

Then I breathed a sigh of relief when he polished it off and gave it the thumbs up.

But then again, he’s a little biased.

bacon ice cream2

Bacon Ice Cream
About ¾ qt (¾l)

Like my butcher, I loved the salty taste of bacon with brown sugar, but I’m also going to be folding bits of candy bacon into Coffee Ice Cream in the future. Or maybe get really crazy and try little bits in a batch of Avocado Ice Cream.

If you don’t have half-and-half, simply mix together heavy cream and whole milk in equal proportions. I’m not sure about dairy alternatives, but since this doesn’t fall into the vegan category, I think this time I’m off the hook. ; )

For the candied bacon;
5 strips bacon
about 2 teaspoons light brown sugar

For the ice cream custard:

  • 3 tablespoons (45g) salted butter
  • ¾ cup (packed) brown sugar (140g), light or dark (you can use either)
  • 2¾ (675ml) cup half-and-half
  • 5 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • ¼ teaspoon vanilla extract
  • optional: ¼ teaspoon ground cinnamon

1. To candy the bacon, preheat the oven to 400F (200C).

2. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

3. Sprinkle 1½-2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.

4. Bake for 12-16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.

5. Once crisp and cool, chop into little pieces, about the size of grains of rice.

(Bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.)

6. To make the ice cream custard, melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top.

7. In a separate bowl, stir together the egg yolks, then gradually add some of the warm brown sugar mixture to them, whisking the yolks constantly as you pour. Pour the mixture back into the saucepan.

8. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula.

9. Strain the custard into the half-and-half, stirring over the ice bath, until cool. Add liquor, vanilla and cinnamon, if using.

10. Refrigerate the mixture. Once thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine.


Related Posts:

Meet Your Maker

Making Ice Cream Without A Machine

More Bacon Bits:

Put your money where your bacon is

Homemade bacon vodka

Your daily bacon

Bacon for boo-boos

Pig candy

Bacon baklava

Bacon toffee

Does everything taste better with bacon?

Maple Bacon cupcakes

Bacon unwrapped

Makin’ bacon

Even vegetarians like bacon

Spray-on bacon


  • Oh my. How could this possibly not taste good?

    It did bring back some memories because my mother used sprinkle brown sugar on bacon and cook it in the oven.

  • Having just made bacon bits for one of the recipes in “The French Laundry Cookbook” this week, I wonder if one way to ‘candy’ in maple syrup is to dice frozen bacon, then cook it in a skillet with a bunch of maple syrup. Might get too carmelized… Hmmm, maybe an experiment….

  • Good gravy! This is my kind of ice cream! Thank you for the recipe :)

  • Well, that settles it – no need to go searching for the perfect birthday present for my boyfriend. This is one serious ice cream recipe!

  • I remember with fondness how my brother grossed me out one evening pouring a bit of mum’s madeira sauce for the venison she roasted on his vanilla ice cream. I’m gonna make this for him and watch his face break into a cheshire cat-like grin. :D

  • Maple-bacon ice cream is the leading man in Elizabeth Falkner’s “Pigwich” dessert at Orson. Apparently, it’s quickly becoming the signature dessert there.

  • I’m really loving bacon right now. I just tried bacon-wrapped dates last week and oh, my… so good. So I know your ice cream would be a hit in my kitchen.

    This ice cream is a must try. I’ll have to stick with the agave nectar, though, because I have to be as low glycemic-index as possible. It is wierdly thin, isn’t it?

  • That is just so cool.

  • Ooo, pig candy!

    I have a thing about bacon. Any bacon I have is a serving. If I have four slices of bacon, it’s a serving. Unfortunately, if I have a pound of bacon, I feel that is also a serving. I am no longer allowed to make bacon unattended ;>

    (Looking forward to your Dallas visit. I had to miss last year because it was on my birthday and my husband had the gall to take me out to dinner.)

  • you must have been reading my mind!
    I was trying to explain the bacon brittle I made to my cheese vendor in Florence and went off on a tangent on baking bacon with brown sugar!

    Go DAVE!!!

    I would think we can now move on to a BLT dessert!
    I had a sweet bruschetta in Alberobello, down in Puglia, candied tomato, basil sorbet!!!
    we are half way there.

  • My husband’s Xmas office party is catered and always has candied bacon slices. All the dieting women have “just one” a few times each. In ice cream? Just decadent. I’m drooling on the keyboard.

  • Oh lord, David. You have made this pregnant woman’s heart just do a leaping dance. I have a feeling that I’m going to be asking my husband to make this for me soon.

    Did you see the write-up I did on the bacon party we had two weeks ago? My god, the bacon variety was fantastic. But the candied bacon was such a big hit that we never did capture it on film. Thank goodness you did.

    And I wonder why the French don’t like cinnamon? My friend Francoise shuddered yesterday when I asked if she was putting cinnamon in her apple pie. Hm.

  • I am making penne alla carbonara tonight. I just had no idea I could use the same ingredients for ICE CREAM! I bet I would like it!

  • Sorry, I don’t think I *get* this. I mean I get the salty/sweet combo, I think I even get the smoky/salty/sweet but I’m not sure about the bacon. But if it blows your bubbles well then I’m happy you were so pleased with the results.

  • Oh, David. At first when I saw your new post I gasped out loud in disbelief. Bacon ice cream? Come on! But then, as I read more and thought about it, I thought…gee, he’s right. This could be good! I’ll be trying it this week. Thanks for your boldness.

  • Mmmmm sweet bacon and eggs! I’m sold

  • This sounds great- I love ice cream and am a bacon fanatic! I tried avocado ice cream last summer and mine just didn’t turn out the way I had hoped, but coffee ice cream with bits of candied bacon sounds heavenly (coffee and bacon go together at breakfast don’t they!?)

  • Much as I love you, David, I don’t this one is for me. I like bacon and I love ice cream, but uh uh….not together. I would at least try it, though. We have the “one bite rule” at my house. ;)

  • Ooh, now I just made homemade pancakes for the first time in years (and years) and this would be very intresting served alongside! :D

  • You open by saying about bacon & eggs, “why confine them to breakfast.” I think what you really mean is that now there’s no excuse not to have ice cream first thing in the morning! It sounds absolutely wonderful.

  • I love this recipe and I love Mos Bacon Chocolate Bar by Vosges Chocolates in New Yorks Soho on Spring Street

  • Very Intriguing! I have heard of bacon chocolate (from Vosges chocolate) but ice cream?!?!

    This I will HAVE to try!

  • Should this be the recipe to inaugurate my new Kitchen Aid Ice Cream attachment? What a marvel!

  • I love you. I adore you. I do have one lily-gilding suggestion: I really like chocolate-dipped bacon, preferably a very dark chocolate and a very smokey bacon, and I think that might work very well in an ice cream. Did I mention how much I love you yet? *grin*

  • I don’t know if there’d ever be enough candied bacon left over around here for us to make the ice cream – the candied bacon looks seriously good. I would have thought the maple syrup would be ideal, too.


  • very interesting, i’m curious to see how it tastes!

  • okay we are all going over to the dark side ,
    Bacon Candy !!!!!!!! I want some and I am a vegetarian

  • I’m very familiar with and very much in love with candied bacon, but I had never thought of putting it in ice cream. This is a brilliant idea!

  • Thanks for the link! Cannot wait to try the bacon ice cream!

  • You’ve gotta try maple sugar. It will go really well with the avocado ice cream version! I must say that if it was *also* chocolate dipped, well…, wow.

  • Am I alone in thinking Heston Blumenthal of the Fat Duck? Bacon and egg ice cream is one of his signature dishes and was described to me by a friend as ‘the best thing I have ever put in my mouth’.

    His bacon and egg ice cream here:

  • dan: That’s pretty brilliant, overcooking the custard, for that ‘eggy’ taste. They may use a Pacojet to freeze it, too.

    elarael: I love maple sugar, but it’s extraordinarily expensive here. I’d have to put it on the same list as my pistachio gelato with the Bronte pistachio paste!

    Hellga: Hmm, the chocolate-dip does sound good.

    Shauna: It’s the quantity we use they have trouble with. For some reason, the new thing around here is ‘cumin’, and it’s showing up in the oddest places—like in chocolate.

    For the record, I’m not a fan~

  • While I’m not that excited at the thought of bacon in ice cream…I love being proven wrong! I’d try it :)

  • Having a Heston moment eh?

    He is one of my heroes – if only for his single-mindedness in chasing what he wanted to do in life.

  • Oh my!! I’m completely in love with this recipe. Seriously… I recently came across a bacon chocolate bar (by vosges, who incidentally also do a gross cumin/chocolate thing that i’m not so into)and have been nuts about the savory sweet combo ever since. Can’t wait to spring this on my unsuspecting friends (I think they’re all terrified of my ice creams since i snuck my (black)pepper(corn) mint ice cream on them)

  • Wow, I love this! I love bacon and i love ice cream, I guess only you could come up with something like this.

    Great idea! =)

  • Oh there you go again, I think I am developing a blog crush! I have been trying to convince my boss for months to let me do this for the dessert menu, but I wanted to add maple syrup to my ice cream, play up the breakfast part a bit more. You are a magician, I swear!

  • Oh how I adore you, you masterful ice cream wizard! It’s so right, it’s wrong! I think my boyfriend needs to experience this flavor explosion, but I’m using him as an excuse to satisfy my own wanton craving for salty-sweet-smoky-creamy goodness! Sweet mother of you know how, I’m salivating on my keyboard!

    p.s. I made your crème fraîche ice cream recipe from The Perfect Scoop this past weekend, and it’s my new favorite flavor! Thank you for writing that book.

  • My French husband and his son gag if I offer to make something with cinnamon. I just can’t make an apple pie without it and they won’t touch it. Sigh. He doesn’t like pineapple or bananas either.

  • You mention dairy alternatives, and though I’m not sure how it’ll taste exactly, for anyone with a dairy allergy who still wants to try this (like me!), there’s always Soyatoo. They make a really thick soy-based “whipping cream” that should work in this recipe.


  • I agree on cumin; it seems to be in everything these days and it has gotten to the point at which I gag at the smell of it.

    I have been a big fan of bacon candy since reading about it in “The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner” by Jill Conner Browne. If you even had the thought of bacon ice cream you need to read this book.

  • I wonder how this compares to Heston Blumenthal’s original bacon & egg ice cream…. anyway this looks delish!

    (If I have miscredited here, and someone got to it before Mr Blumenthal, don’t hesitate to correct me.)

  • Yum.. Bacon AND ice cream – this SHOULD have been the new Haagen Daaz flavor, but something makes me think it might not have caught on. Sigh.

    Would you be willing to email the non-pc bacon joke? I’m so intrigued now. ;)

    I do love cumin. Love. The first time I used it was for a “Roman Feast” we did for Latin class in Middle School. But it’s not for everyone, nor can it go in too many things.

  • I’ll have to try this recipe. I did something similar before Christmas inspired by Ruhlman but used your maple ice cream and just added nice crispy pieces of bacon at the end. Then we ate it over waffles. I was really surprised at how well the bacon held up and didn’t get too frozen. And overall it was like having bacon and eggs with waffles and maple syrup. I have to admit right before we tasted it my husband and I both said, “Oh dear this is going to be something that’s better in theory than practice.” But it wasn’t it was better in practice than theory if that’s even possible.

    Maybe now that maple sugaring is upon us I’ll I have to try it with candied bacon.

  • For this recipe I’ll use the treif dishes :)

  • This sounds so delicious. I see in you picture that you store your ice cream in a plastic-type container. What sort of container do you use to store the ice cream? I’ve tried the “reusable” plasticware (i.e. by Ziploc) and it keeps cracking.

  • i want this on a great big warm waffle…yum.

    surely, even vegans must love the *taste* of bacon. bacon is one of the building blocks of a well-running society.

    i really love bacon.

  • I had bacon ice cream at Citizen Cake and it really is fantastic. But I have to tell you that my daughter Zoe made your avocado ice cream the other day and it is truly an AMAZING thing!!! Creamy, smooth, mellow, sweet. Did I say creamy? And the color! We freaked out over it. Especially Zoe because she had double jaw surgery (both upper and lower jaw basically removed from skull and repositioned; sorry for the detail there) in January and is still on a pureed food diet, so the avocado ice cream was a gift from the gods. She will flip over the bacon ice cream.

    Thank you David for sharing so much of your wonderful self and so many recipes with us all.


  • I’m envisioning a haystack of hot pommes frites on a chilled plate with a few scoops of this bacon ice cream. If the ice cream melted and crept over toward the frites, all the better. They’d compliment each other.

  • OMG. (as any good 20 something American would say) This reminds me of the a fight I had with Avocado Gelato last summer. My boyfriend and I insisted we just added too much avocado, but my sister looked a little green in the face (and she didn’t have any of the gelato smeared on her face…..) anyway, I think this shall be our next big ice cream experiment!

    I’m a little reluctant to bring out the ice cream maker in March, here in Seattle, that’s just a little eager beaver, but I don’t know how long I can wait to try this one….

  • Okay, I have to admit it. David, I think you are a genius. You have just given me another reason NEVER to become vegetarian. (Not that I needed one, mind you…)

    ; )

  • I made a version of this ice cream last year, inspired by Gourmet’s Diary of a Foodie TV show (U.S.A.) but I found there was a waxy aftertaste/texture of solidified bacon fat that wasn’t very pleasant (to me, at least). Is there any way around this? The flavors were otherwise excellent and the candied bacon was divine.

  • You are a god to me.

  • Yasmara: Perhaps the bacon you were using was too fatty. (If you live in the US, that’s possible.) Maybe try a bacon that’s made by a small-scale producer.

    Nicole and Siiri: Make sure to try that Avocado Ice Cream with an espresso poured over it. It’s surprisingly awesome!

    Janet: I buy re-usable plastic containers at the restaurant supply store. But you need to make sure they are freezer-safe—most often they’ll have a snowflake or something on the bottom to indicate that.

    EB: I’m not worthy!

    But if elected, I will serve.
    (Ice cream, that is…)

  • I suspect even vegan’s saliva begins to flow when they smell the bacon cooking… they will just never ‘fess up to it.

    I suggest the best bacon in the world for this:

  • What a GREAT idea! I’m not a big ice cream person, but the candied bacon – oh baby! I’m all over that!

    My style would be a little more along the lines of, oh, say…. a candied bacon and goat cheese tart :)

  • I love everything about this. I think it just made my day.

  • Would love to hear more about your avocado ice cream and bacon experiment. There is a local deli in Seattle that makes an avocado bubble tea shake with fresh avocado…you can eat it with a spoon! Creamy, rich…yum. Maybe they have the secret.

  • Hey, I made something quite close to this last summmer, using YOUR maple walnut ice cream recipe (sans walnuts) and a candied bacon brittle recipe from Everything Tastes Better With Bacon, by Sara Perry. Taking the breakfast-as-dessert rif one step further, I served it along with buckwheat crepes. Not to brag, but goddamn, it was f-ing genius!

    By the way, soooo much better than the Vosges bacon bar is a bacon chocolate as well as bacon caramel (both dark) made by a chocolate maker/chef here in Portland, Xocolatl de David:

    look under “confections” for the caramel.
    (I’m not vested in this business, fyi. Just adore his work, non-bacon items, as well. Seriously awesome.

  • i think i love you.

  • I have a friend who pours honey on his bacon just as he’s finished frying it…it tastes a bit like a chinese char siew..which is a sweet roasted pork…usually used in buns and stuff…very yummy!!

    Bacon ice cream sounds delish!I would love to serve that at a dinner party and watch everyone’s expression once they’ve taken the first bite and I tell them what it is…hee hee

  • And I thought your chocolate sauerkraut cake sounded weird!?! This bacon ice cream sounds crazy, but I’m pretty sure the man in the house would be keen to try it :)

  • i am sure this is yummy, but it reminds me of an episode in top chef season 2, where marcel made bacon & avocado ice cream…sorrryyyy…

    i personally always love the sweet vs savory mix :)

  • So I just spun out your Aztec Hot Chocolate and Cinnamon ice creams (both obscenely good, btw). But obviously I’m going to have to make this asap (yesterday, perhaps), right after I go buy a bigger freezer.

    I was also wondering if there is any rhyme or reason as to when and in what proportions you use whole milk vs half-and-half vs cream in your recipes? If you address this in “Perfect Scoop”, apologies I must have missed it.

  • hi erik: That’s a good question.

    I try to go for the lowest fat possible while still maintaining a rich texture. If I want to highlight a flavor, I’ll sometimes use less cream in a recipe, too, since that might interfere with the flavor.

    Since the quantity of brown sugar here helps keep the ice cream soft–which fat normally does–I used all half-and-half. Also for simplicity of shopping : )

    This ice cream is on the soft side so one could swap out perhaps up to 50% of the half-and-half with milk. But if I listed every variation on a recipe, I’d quickly run out of bandwidth!

  • This looks awesome!!! I’d love to test this!!! Bacon, cinnamon, ice-cream!!! Yummy!!!
    This rocks!

  • Now I don’t feel so bad about my pregnancy-induced grilled peanut butter/jelly/bacon sandwich.
    (Which really wasn’t as tasty as I thought it would be)

  • Wow. Makes me wish I can marry this ice cream.

  • Joy: Maybe you can elope?

  • David, you make my mouth water. No, sorry, actually it’s the sugared bacon. (Although I’m sure you are yummy to alot of people!) Do ya thunk the French don’t like cinnamon? I made oatmeal and fresh O.J. muffins, with a good portion of cinnamon toady and my daughter passed them out to her friends and teachers. Now I have to translate the recipe in French for one of her teachers – yikes, failing grade in French comin’ up. They also liked my persimmon bundt cake with lots of canelle. (I learned the hard way in translating persimon cake; it’s NOT “gateaux des kaka”. Hmmmm.

    Anyway, I love cumin. I was having Mexican food withdrawals earlier tonight so I simmered it in my seasoned red chile sauce to mix with beef. Oh by the way, I took your advice and used duck fat instead of lard in making my frijoles. Divine. Also, when I made my flour tortillas I used a little duck fat instead of butter/lard. My French husband enjoys it.

    Now I just have to try the bacon ice cream!!! P.S. Where’s a gym around here? Mahalo, Phyllis

  • OMG bubbie would roll over in her grave.

  • Good job Dave. You are my hero. :)

  • We made bacon caramels not long ago. They were met about 50/50 with ecstasy or revulsion and not much in between. I loved ’em and can’t wait to give this a try! Maybe I’ll serve it in these:

  • oh dear god! i must have some… NOW! my sister recently coverted to judaism so now i get her share of the pork products too!!!

    pass me a spoon, quick.

  • Oh David, where’s the Jew? Haha kidding…even if I did eat bacon, I’m not sure I could stomach that.

  • Davide!
    I think you have just given me my birthday gift.
    I think I’ll make mine with brown butter and pecans too…

    gros bisous!

  • still not convinced about the bacon ice cream, but candied bacon? anytime! i always use maple syrup, after Gordon Ramsay (he uses it for his Caesar salad) and brush it on after baking… baking/grilling bacon was another revelation to me, why did i ever fry it? what a time saver!

    and yes, everything DOES taste better with bacon. i could never, ever be a vegetarian again!

  • WHen I was pregnant only Bacon in large amounts would cure my morning sickness, now this would take the cake, umm i mean the ice cream and be the pregnant womans perfect food staple for 9 months. I just cured some bacon myself, so I’ll be making this for sure!

  • hey david

    if i want to make this richer – do i use more yolks or heavy cream? or is it just pointless to even bother.

    i know a lot of chefs go all out adding crazy amounts of yolks – i’ve heard keller uses 12? — but i thought i’d ask you.

  • claudia: Because of the brown sugar, this ice cram is fairly soft when frozen. So you could use more cream in place of some of the half-and-half, or add a few egg yolks, but it’s really not necessary.

    (Unless you have a hankering to see your cardiologist!)

  • Yesss! Yesss! Yesss! Yesssssss!

  • I don’t know you, but I love you!

    Seriously, I’ve joked about bacon ice cream for years and now I learn my dreams have come true.

    I’m calling the Pope to have you beatified. :)



  • My friends had an Iron Chef Bacon cookoff a few years ago and one contender “went there.” It was an amazing feat though not very palatable. Maybe having finished about 6 courses of bacon laden dishes beforehand might have being a factor there too.

    This sounds interesting. I love dragging bacon through the maple syrup from my pancakes, so I would say maybe maple ice cream would be nice?? Though this American thinks candied bacon in cinnamon ice cream sounds good. (Ciao Bella makes a fantastic cinnamon gelato)

  • Oh, wow, I MUST try this!

  • Tried making your candied bacon yesterday but did not put it ice cream. I added the bacon to oatmeal, chocolate cookies. Delicious.

  • Hey David, I saw bacon chocolate at Vosges (Here) chocolate bar here in SoHo, have you tried and reviewed that yet?

    DL: Yes, I did. A while back, but thanks for passing it on…

  • omg.. good work, dude

  • This was brilliant. So brilliant, I ended up making it for dinner tonight:

  • In a hurry? Just let a high-quality Butter Pecan Ice cream get soft and blend in your bacon, refreeze and serve.

  • I think I’m gonna puke…. when I stop laughing!

    I’m probably a rare mortal – I can’t stand bacon, tolerate eggs and ice cream upsets my stomach… but the novelty of the whole thing cracks me up!

  • I made this ice cream for my birthday this weekend, and it was AMAZING right out of the machine. Unfortunately, by the next day the taste was still amazing, but the bacon bits had ceased to be crispy, and were now unpleasantly chewy in the ice cream. Any idea how I can prevent that?

    I think that’s bound to happen. My bacon was cooked ’til extra-crisp, and was fine for a few days afterwards; it didn’t last much longer. -dl

  • I stumbled across your blog while googling Paris and can’t get enough of it! What a treasure! The candied bacon ice cream recipe sounds neat, my dorm mate in college made chocolate brownies with bacon bits in them as a gag gift for my b’day since chocolate and bacon are my fav foods and you know what? they were awesome…i can’t wait to make this ice cream!!

    btw, have you ever tried making kulfi? it’s indian ice cream, with cardamom, saffron and rose water. not as ‘out there’ as bacon ice cream but still mighty tasty.

    thanks and keep up the great work!!

  • Brunch just got even better. This would be tasty on the side of bacon cake.
    Mmmm what a delicious delight! Baconators round up!

    PS You are my hero!

  • David, your creations are truly amazing. I have been beyond pleased with every recipe I have made. I think what I love the most is your ability to combine sweet, salty and savory flavors into harmonious desserts. The candied bacon ice cream is one of the best ice creams I have ever tasted in my life. Thank you for sharing your talent!

  • I just recently had a baconfestival, and decided to give your recipe a try. I’ve never made ice cream before but this came out fantastic! It was so rich and creamy, and the bacon taste just fit in perfectly!

    I’m now slowly rationing out the remainder of the icecream so that I don’t run out (I’m not allowed to cook any more bacon for at least a few weeks, our house smells delicious!)

  • Andrea: Glad you like the ice cream, but don’t keep it too long: the little bits of bacon will lose their crispness the longer you keep it.

  • i just now realized how similar my photos of the process of making this ice cream are to your photos…right down to the reddish bowl with the 2 scoops and the utensil! i’m not usually a copycat, so i guess this recipe just inspires great minds to think alike? i’ll be sure to let you know how the cornbread waffles turn out! :)

  • David, I have been dreaming about this for months, and finally made this on Sunday. It exceeded my expectations — the ice cream is unbelievably delicious even without the bacon, and adding the bacon takes it over the top. I made it as a surprise for my boyfriend, set the bowl down and sprinkled the candied bacon on without explanation. He took a bite, and as the flavors mingled, the expressions that flashed across his face were both gratifying and hilarious as he shouted ” It’s BACON!!!! IT’S BACON ICE CREAM!!!!”. He asked for seconds, but before I mixed in the bacon, he stopped me, tasted the ice cream alone, and said that it was the best ice cream he has ever had in his entire life, even without the bacon. (Previously he had lavished that praise on your recipe for vanilla ice cream from your book, as he prefers vanilla to almost every other flavor.) Since I learned to make, after much experimentation, a cantaloupe gelato this summer that finally tastes like what we’ve eaten at San Crispino in Rome, and have now presented him with this, he joked “Who needs San Crispino anymore…?” ;-)

  • Bacon Jelly Belly’s are Kosher but I am not sure if they are available outside the US.


  • Does Heston Blumenthal not get any credit for this at all??

    The genius invented the bacon and eggs ice cream back in at least 2002!